Carrot Cake with Cream Cheese Frosting
Serves
10
Total Time
1hrs 40mins
Calories
857
Our signature triple-layer spiced carrot cake is packed with walnuts and cranberries, and sandwiched together with a classic cream cheese frosting.
- Light brown sugar
350 g (about 1 ¾ cups)
- Egg
3 (about 150 g)
- Sunflower oil
330 g (about 1 ½ cups)
- All purpose flour
350 g (about 2 ¾ cups)
- Baking powder
10 g (about 2 teaspoons)
- Baking soda
3 g (about ⅝ teaspoon)
- Ground cinnamon
10 g (about 1 ¼ tablespoons)
- Ground ginger
5 g (about 2 ¾ teaspoons)
- Carrot
350 g (about 7)grated
- Walnuts
75 g (about ¾ cup)chopped
- Dried cranberries
75 g (about ¾ cup)
- Unsweetened shredded coconut
50 g (about ½ cup)
- Vanilla extract
1 teaspoon (about 4 g)
- Milk
as needed
- Salted butter
50 g (about 3 ½ tablespoons)room temperature
- Powdered sugar
350 g (about 2 ¾ cups)
- Cream cheese
150 g (about ½ cup)
- Pomegranate seeds
as needed
- Walnuts
as neededchopped
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Grease 3 clean round pans
- 3. Line with parchment paper
- 4. Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
- 5. Beat until well combined then set aside
- 6. Add all purpose flour, baking powder, baking soda, ground cinnamon and ground ginger to a clean large mixing bowl
- 7. Whisk briefly until blended
- 8. Mix dry ingredients into batter
- 9. Add carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk to the batter
- 10. Pour batter into 3 round pans evenly
- 11. Bake until skewer tests clean - 25 min, 170°C
- 12. Let cool - approx 5 min
- 13. Turn out onto cooling rack
- 14. Add salted butter and powdered sugar to a clean large mixing bowl
- 15. Beat until creamy
- 16. Add cream cheese to the frosting and mix
- 17. Assemble content of round pans with frosting
- 18. Sprinkle with pomegranate seeds and walnuts
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
